While this recipe itself does not contain kefir, it’s the perfect base for our favorite soothing soups. We love it in our Roasted Winter Squash Soup and in this creamy Cucumber Avocado Soup.
Ingredients
- 2 butternut squash, peeled and coarsely chopped
- 2 large carrots, cut into 2” pieces
- 2 celery stalks, cut into 2” pieces
- 1 bulb fennel, cut into 2” pieces
- 6 whole cloves garlic
- 1 large onion, quartered
- 4 sprigs thyme
- Bouquet of aromatic spices like peppercorns, coriander, clove, all spice, cinnamon and clove
- 10 cups cold water
Directions
- In a large stock pot, combine all ingredients and bring to a boil. Once boiling, reduce heat and simmer uncovered for 1 1/2 to 2 hours.
- Strain the broth of the vegetables and use immediately, or chill and store in an airtight container in your fridge for up to a week.